Ribbon Salad

by Nancy
from Virtuous Daughters, December 2011~Volume 11, Number 9

First Layer:
2 small boxes or 1 (6 oz.) box lime Jello, mixed with 2 c. hot water and 2 c. cold water. Pour into the bottom of a 9x13 pan. Let thicken.

Second Layer:
Cook 1 can crushed pineapple with the juice. Bring to a boil, add 1 small box (3 oz.) lemon Jello, and some mini marshmallows. Mix with 8 oz. cream cheese. Cool and add 8 oz. cool whip. Put on top of the chilled lime Jello.

Third Layer:
Mix 3 1/2 c. (half cold and half hot) water with 2 small boxes strawberry or cherry Jello, or 1 small box of either kind. Let set until it is syrupy, then pour it on top of the yellow layer. Chill.

​It looks best in a glass pan. We use that dessert every year for our carry-in at church at Christmastime. Very good!